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Search Results 0 to 2 of about 3 (some duplicates have been removed)
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Dec 14, 2012 10:00pm PST
already put out twice as many gasses as the u.s. in 2012. while our emissions are going down, china is growing at 10% of the year. if all of this was to cease to exist, china would make up for that in three and a half years. >> it doesn't matter what we do here. if we set an example by spending money and china can't afford to follow that example and we can't afford to subsidize that example, then that example is not much good. we need something that can be done in china. then we would both believe any solution has to be focused on the developing world because that is where--i'm not putting blame on anybody. they have every right in my mind to develop. i would love to see them develop. i would like to see them become wealthy, but we must recognize that along the track they're going in which they're burning primarily coal for their energy, this is going to be the source of the carbon dioxide that will lead to what i consider to be excessive global warming in the next few years. >> so coal is the core of the problem from your perspective. we're going through a giga watt of coal burning
Current
Dec 7, 2012 10:00pm PST
. there are patterns. if you look at the number one ranked restaurant in the u.s. at the time i wrote this, he has a process of creating new dishes, and it's a similar process used by investors and similar to some of the top athletes. distilling that into one blueprint that people can apply to whatever they want to learn whether it's guitar, spanish or whatnot, what is the goal. for this, food is the trojan horse. >> gavin: 700 pages. >> the big one. >> gavin: but substantively it's still about the art of cooking. it's still about food, and it's been interesting and well reviewed. you have critiques saying, wow this works. >> it's amazing. i thought i was really going to get drawn and quartered by the food guys. i really did. it's oddly enough it's the food guys, the food people--people i don't know at all who have in many cases reviewed it the best. and the book people who have come after me. >> gavin: but i guess this is because of the notion of meta learning. what is the idea in the principles behind meta learning. that's fund mentally what your " "4-hour" series had been about. >> i would hav
Search Results 0 to 2 of about 3 (some duplicates have been removed)